Wednesday, March 14, 2018


It has recently come to my attention, by a loyal follower, that I may have mistakenly spelled Panettone in one of my prior posts. Seeing how this follower was unfamiliar with what Panettone is, or how it was actually spelled, I figured that maybe I should make a follow up entry, to rectify the error. In my defense, regardless of how I spell Panettone, the spell checker I use always defaults Panettone as being spelled wrong, so even when it's spelled right, it displays as being wrong (unhappy face emoji).

Now realistically, it would have probably been easier to simply fix the spelling mistake, but we here at, well we just don't do things the easy way all the time. Nope, that wouldn't be any fun. But I digress,...


From Wikipedia, the free encyclopedia
Panettone - Nicolettone 2017 - IMG 7085 (31752542285).jpg
Place of originItaly
Region or stateMilan
Main ingredientsFlourcandied fruitsraisins
 Cookbook: Panettone   Media: Panettone
Panettone (pronounced /ˌpænɪˈtni/;[1][2][3] Italian: [panetˈtoːne]) is an Italian type of sweet bread loaf originally from Milan (in Milanese dialect of the Lombard language it is called panetonpronounced [paneˈtuŋ] or [paneˈtũː]),[4] usually prepared and enjoyed for Christmas and New Year in WesternSouthern and Southeastern Europe as well as in the Horn of Africa,[5] and to a lesser extent in former FrenchSpanish and Portuguese colonies.
It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. Other bases may be used, such as an octagon, or a frustum with a star section shape more common to pandoro. It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in wedge shapes, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti. In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute.
Efforts are under way to obtain Protected Designation of Origin and Denominazione di origine controllata status for this product, but, as of late 2008, this had not occurred.[6] Italian Agriculture Minister Paolo De Castrowas looking at ways to protect genuine Italian cakes from growing competition in South America and whether action could be taken at the World Trade Organization.


Home made Panettone
In the early 20th century, two enterprising Milanese bakers began to produce panettone in large quantities in the rest of Italy. In 1919, Angelo Motta started producing his eponymous brand of cakes. It was also Motta who revolutionised the traditional panettone by giving it its tall domed shape by making the dough rise three times, for almost 20 hours, before cooking, giving it its now-familiar light texture. The recipe was adapted shortly after by another baker, Gioacchino Alemagna, around 1925, who also gave his name to a popular brand that still exists today.[citation needed] The stiff competition between the two that then ensued led to industrial production of the cake. Nestlé took over the brands together in the late 1990s, but Bauli,[7] an Italian bakery company based in Verona, has acquired Motta and Alemagna from Nestlé.[8]
As a result of this fierce competition, by the end of World War II panettone was cheap enough for anyone and soon became the country's leading Christmas sweet. Lombard immigrants to Argentina and Brazil also brought their love of panettone, and panettone is enjoyed for Christmas with hot cocoa or liquor during the holiday season, which became a mainstream tradition in those countries. In some places, it replaces the King cake.
In Argentina, Brazil (Panetone in Brazilian Portuguese), Chile (see: Pan de Pascua), EcuadorColombiaVenezuelaBolivia, and Peru (known in Spanish as "Panetón" or "Pan Dulce"). Peru's Antonio D'Onofrio, son of immigrants hailing from CasertaItaly, spawned his own brand using a modified form of the Alemagna formula (e.g., candied papaya is used instead of candied citron and lemon, as these fruits are not available in Peru), which he licensed along with the packaging style. This brand is now also owned by Nestlé and exported throughout South America. In recent years, Brazilian Panettone have increased in quality and in popularity due to their low cost and abundance.
Italian food manufacturing companies and bakeries produce 117 million panettone and pandoro cakes every Christmas — worth 579 million euros.[9] There is an event in Milan since 2013 that awards the Best Traditional Panettone of Italy. In 2016 the prize was awarded to Giuseppe Zippo, from Salento.
Panettone is also very popular in Australia owing to the large number of Italian immigrants, and in some places, supermarkets make large displays of panettone near the front of the shop. Some non-Italians may use it as an alternative to the somewhat stodgier Christmas Cake.
By 2011 panettone had become popular in the UK.[10][11]


a typical panettone
In Italy panettone comes with an often varied history, but one that invariably states that its birthplace was Milan. The word "panettone" derives from the Italian word "panetto", a small loaf cake. The augmentative Italian suffix "-one" changes the meaning to "large cake".
The origins of this cake appear to be ancient, dating back to the Roman Empire, when ancient Romans sweetened a type of leavened cake with honey.[citation needed]
A legend tells of a story that takes place in the 15th century when Ludovico il Moro was the Duke of Milan. It begins, one evening when the Duke's cook was asked to prepare a delicious banquet, for himself and a number of nobles. The cook was successful in his feast, however, he had forgotten about the dessert in the oven, which had burnt by the time he realized.
The cook was in despair but thankfully the little kitchen boy, Toni, suggested using the sweet cake he had made for himself in the morning using flour, butter, eggs, lime zest, and raisins. The cook was afraid he had no other solutions, so agreed to offer the cake to the guests. They both nervously stood behind the door to see the reactions of the Duke's friends.
To the cook's relief, everybody loved the cake. The Duke enjoyed it so much that he asked for its name. The cook responded "L'è 'l pan de Toni", meaning 'the bread of Toni'. The name has since evolved to Panettone.
Throughout the ages this "tall, leavened fruitcake" makes cameo appearances in the arts: It is shown in a sixteenth-century painting by Pieter Brueghel the Elder and is possibly mentioned in a contemporary recipe book written by Italian Bartolomeo Scappi, personal chef to popes and emperors during the time of Charles V. The first recorded association of panettone with Christmas can be found in the Italian writings of 18th century illuminist Pietro Verri. He refers to it as "Pan de Ton" (luxury bread).[12]


Though the etymology of the word 'panettone' is rather mundane, three more complex and fanciful folk etymologies have arisen.[13] It is also thought that one of the ecclesiastical brothers, Fr. Antonio, who always wore the proper hat, was fond of this Pane. The ecclesiastical hat Pane Tone was later adopted as the shape, which gave rise to Panettone. This derivation received credence and acceptability at the turn of the century, and is likely to be the foreunner of the more recent Christmas cake.[citation needed] Gianrian Carli in "Il Caffè" makes passing reference to panettone in 1850 in discussion with Pietro Verri and alludes to a clerical hat. Prof. S Reynders. Dipartimento di Scienze del Linguaggio, Università Ca'Foscari (1987).
One suggests that the word derives from the Milanese, "pan del ton", meaning "cake of luxury".

Monday, February 26, 2018

2005 Yamaha BWS (#2): Strip Down & Rear Lighting

Nadia's scooter (pictured above), just doesn't have the pep it once had. It's a 2005 Yamaha Zuma (YM50, same as mine) with the stock 50cc engine still in it. While it's been a great learner scooter, the 50cc engine just isn't giving the same power it once was (Nadia's words, not mine). With those words in mind, I felt it was time to give this scooter a little power increase and slight beauty makeover. 

Since I've already detailed much of the transformations I'm planning on doing with this scooter on my scooter, I'll dispense with the extensive write up, and proceed straight to the pictures.

(minor cracks to the fairing, and scratches will be addressed)
(passenger foot rest damaged)
(not visible, but rack bolts sheered)
(Turn signals to be integrated with tail light, license plate area to be shaved down)


(Sheered screw holder on the inside of fairing) 
(used JB Plastic Weld to re-secure the fastener area, worked quite well)
  Rear Lights

(Marked out where the LEDS would mount)
(same as above picture, but other side)
(Hole drilled out)
(LED's mounted)
(Rear lights completed)

Looking For Game Consoles To Modify/Hack

Hey all you viewers!

I'm looking to do some game console modding articles. 

I'm looking for cheap to free older game consoles that I can use to experiment on. I'm really looking for a Playstation 2 (fat/phat) donation, but really anything old to tinker on would be helpful.

So if you have any old gaming consoles or handhelds that you're thinking of throwing out, contact me, maybe we can save them from going to the landfill.

Where Have I Been? The Aftermath

After all the excitement surrounding the proposal, and Christmas, I'm also a January baby, so I celebrated a birthday as well.

So now we're in full wedding planning swing, and I have to begin planning Birthday celebrations for Nadia.

Now many of you may be asking, what happened to all the other posts? Where are all the World is flat updates (it's not like the world went round overnight), or all the tech related posts. and I have to say that they will eventually make it out. However, I am having a serious issue working on my tech articles, because I'm unable to get parts, It seems any parts I order that crosses the Pacific Ocean, never seems to get to me. I'm also unable to source the items locally, and if I do it's at an extortionately high price. So I ask all you out there, what should I do? Is there some other option out there to get electronic parts cheap here in Vancouver?

Did I also mention we've started home renovations, which is also limiting my ability to craft technology related posts, as my garage/workshop is an utter mess.

But, stay tuned, because as I get more free time, I will continue to post.

Thanks for being patient everyone!

Thursday, February 22, 2018

Where Have I Been? The Proposal

After all the hi-jinx with getting a wedding ring, then seeking Nadia's fathers blessing, I was finally back in Vancouver and can now concentrate on the actual proposal, and I actually had a plan...

Nadia's sister Daniela and her husband Ryan were coming into town for Christmas, from Victoria on December 22nd, and I knew I wanted to use them to help in the proposal. You see, regardless of what religious or statutory holiday a long weekends fall on, we being the four of us (Me, Nadia,Daniela, and Ryan), seem to have our own traditions that we do when they come into town...

1) Go for Sushi
Sushi seems to be something everyone enjoys eating. It's diverse offerings can easily accommodate the most strictest of dietary restrictions while still satisfying the palette. I'm also of the belief, from personal trial and error, that Victoria even though surrounded by water and fish, really has sub par Sushi (just saying).

2). Go for Ernest Ice Cream
Usually a summer thing, where after dinner we drive to any of the local Ernest Ice Cream locations, grab some ice cream and go for a leisurely stroll. Ernest offers a variety of unique flavours as well as a whole offering of vegan options.

3) Play Video Games
Usually after a nice evening stroll, we strap in for some intense, bragging rights inspired, video gaming. This usually consists of games on the original Xbox, or the Nintendo Wii

With the above knowledge in hand, I devised the plan that what would ultimately set the stage for the proposal. Since the weather in December was so bad, and we couldn't possibly go for a evening stroll, I took it upon myself to acquired some Ernest Ice Cream in take home pints(as shown above), with each person getting their preferred flavour.

I brought home the Ernest Ice Cream pints, and scooped out enough ice cream from Nadia's pint, so as to fit the ring inside. Originally I wanted to fit both the ring and box inside the pint's jar, but the ring box wouldn't fit. Instead I had to improvise, so I searched for a way to shelter the ring from getting all messy in ice cream while hidden in the ice cream jar. Luckily for me, it was the Christmas season and we had all our gift wrapping supplies handy, where I managed to find a balloon, just big enough to fit the ring into. I stretched the balloon over the ring, and tied it closed, then dropped it into the carved out hole in the ice cream pint, and then began to re-fill with ice cream. Ok, so here is where I ran into problems, you see when they fill pints at Ernest, they have a machine, which fills uniformly without making a mess, unlike my attempt. I got as much melted ice cream back into the container, and returned the pint to the freezer to sit adjacent the other pints. At this point the stages was set.

Fast forward to December 23rd, and we had just finished having dinner (sushi, go figure) and I suggest we have Ice Cream for dessert. At first Nadia didn't want any dessert, and luckily we all peer pressured her into having some. Then she opens her pint of ice cream and instantly notices that it doesn't look right. WTF... Why is it, in all the romantic comedies, plans go off without a hitch, yet I'm struggling to get through one simple dessert!

Apparently in my haste to put the melting ice cream back into its container, I didn't recreate the "famous" dollop peak found in Ernest Ice Cream pints. Thankfully, Daniela convinced Nadia to scoop some out and see if the texture is the same, if not we would return it.

So some ice cream gets scooped out of the pint and into a bowl, exposing the balloon covered ring and the excitement ensues.

She said yes, for those still wondering